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Menu Tracker: New items from Wendy’s, Wingstop, and Del TacoMenu Tracker: New items from Wendy’s, Wingstop, and Del Taco

Plus innovation at Arby’s, Broken Yolk Café, Burgerville, Cracker Barrel Old Country Store, Dog Haus, Duck Donuts, Eddie Merlot’s, Jersey Mike’s Subs, Krispy Kreme, Ninety Nine Restaurant & Pub, Original Chop Shop, Potbelly, The Red Chickz, Rita’s Italian Ice & Frozen Custard, Roy Rogers, Savvy Sliders, Scooter’s Coffee, Sullivan’s Steakhouse, Taco Bell, Tacombi, Ted’s Montana Grill, Tijuana Flats, Velvet Taco, Via 313, and Vicious Biscuit

Bret Thorn, Senior Food Editor

February 21, 2025

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Lent is approaching pretty fast — it starts on March 5 —so seafood items are being rolled out as limited-time-offers at a number of chains, including Arby’s, Del Taco , Roy Rogers, and, arguably, Cracker Barrel, which is rolling out a bunch of seasonal items, including two Lent-friendly shrimp dishes.

There has been debate as to whether plant-based meat analogs are kosher for Fridays during Lent (the broad consensus is: sure, why not?) So, the Plant-Based Power Wrap at Broken Yolk Café would qualify as Lenten, too.

There are several new interesting collaborations. Wendy’s has teamed up with the Girl Scouts for a Thin Mints Frosty, Taco Bell has new churros developed in collaboration with New York City-based dessert concept Milk Bar, Duck Donuts has some new pastries in celebration of the release of Sonic the Hedgehog 3 on Paramount+, Krispy Kreme has movie-night themed doughnuts in collaboration with Hulu, apparently to promote snacking while watching movies at home, and Dog Haus worked with food influencer Josh Elkin to develop The Big Hac, which replaces the slice of bread in the McDonald’s item for which it’s named with a grilled cheese sandwich.

There are also some more conventional branded items, such as Rita’s Italian Ice’s use of Hershey’s products, and Scooter’s Coffee’s use of Lucky Charms cereal.

Related:Menu Tracker: New items from Jack in the Box, Red Lobster, and P.F. Chang’s

Wingstop has upgraded its chicken tenders; they’re crispier now. And there are also new chicken items from Savvy Sliders, Burgerville, Original Chop Shop, and Vicious Biscuit.

Sister concepts Eddie Merlot’s and Sullivan’s Steakhouse are now offering caviar service, and Ted’s Montana Grill has hopped on the smash burger bandwagon.

Tacombi has birria ramen, which may seem novel, but Del Taco actually rolled out a similar item two years ago.

Jersey Mike’s now has an extra hot version of Mike’s Hot Honey to squirt on subs, Ninety Nine Restaurant & Pub has new lunch specials, Via 313 has brought back its pickle pizza, and Tijuana Flats has some new street tacos.

Potbelly and The Red Chickz have new mac & cheese variations, and Velvet Taco’s Weekly Taco Feature is inspired by Chicago-style sausage & peppers.

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Hi is responsible for spotting and reporting on F&B trends across the country for both publications. 

He is the co-host of a podcast, Menu Talk with Pat and Bret, which features interviews with chefs, food & beverage authorities, and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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